Outdoor BBQ style catfish using high-heat grates to achieve a charred, smoky crust.
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Preheat your outdoor grill to high heat (450-500°F) and ensure the grates are scrubbed clean.
In a small bowl, whisk together the smoked paprika, cayenne, onion powder, garlic powder, thyme, oregano, salt, and pepper to create the blackening rub.
Pat the catfish fillets completely dry with paper towels to ensure a proper crust forms.
Brush both sides of each fillet generously with the melted butter, then dredge them in the spice rub until heavily coated.
Oil the grill grates using a folded paper towel dipped in vegetable oil held by tongs to prevent the fish from sticking.
Place the fillets directly over the hottest part of the grill and close the lid; cook for 3-4 minutes until the underside is charred and dark.
Carefully flip the fillets using a thin metal spatula and cook for another 3-4 minutes until the internal temperature reaches 145°F.
Remove from the grill immediately and serve on a platter with fresh lemon wedges to cut through the spice.
